2010 Bisson Abissi Spumante – A Wine from the Sea

This wine was sunk 200 feet of the coast of Italy to mature for 13 months. Each bottle is wrapped in cellophane to preserve the carefully preserved seaweed and sediment that attached itself to the bottles.

“It’s better than even the best underground cellar, especially for sparkling wine. The temperature is perfect, there’s no light, the water prevents even the slightest bit of air from getting in, and the constant counterpressure keeps the bubbles bubbly. Moreover, the underwater currents act like a crib, gently rocking the bottles and keeping the lees moving through the wine.”